"unpredictable since the steam is not produced until the bread is baked. Steam leavening happens regardless of the raising agents (baking soda, yeast, baking powder, sour dough, beaten egg white) included in the mix. The leavening agent either contains air bubbles or generates carbon dioxide. The heat vaporises the water from the inner surface of the bubbles within the dough. The steam expands and makes the bread rise. This is the main factor in the rising of bread once it has been put in the oven. CO generation, on its own, is too small to account for the rise. Heat"
"Salt-rising bread Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring ""Clostridium perfringens"" and other bacteria rather than by yeast. Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn, potatoes, or wheat; and minor ingredients such as salt and sugar. Salt in the name is a misnomer; the bread is not leavened by salt nor does it taste salty. One explanation for the name of the bread is that the starter was kept warm in a bed"
"(pig-bel disease) and gas gangrene. Although disease-causing strains of ""C. perfringens"" have been isolated from salt-rising breads, there is no indication of salt-rising bread having ever caused any human disease. The baking process appears to reduce bacteria to safe levels. Salt-rising bread Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring ""Clostridium perfringens"" and other bacteria rather than by yeast. Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn, potatoes, or wheat; and minor ingredients such as"
"as xanthan gum). In contrast the glutens in wheat have more adhesive properties that change when prepared in different ways. The glutenins, for example, stretch, but can also fix their shape at high temperatures, causing bread to maintain its characteristic rise. When the flour is combined with water and yeast the dough can be risen and subsequently fixed by heat resulting in a hard outer shell with a soft palatable interior. This makes bread amicable for both transport and preserves the bread for several days (in dry conditions). Barley can be sprouted for a short period and roasted, the resulting"
"bread its structure, rye amylase remains active at substantially higher temperatures. Since rye gluten (secalin) is not particularly strong, rye dough structure is based on complex polysaccharides, including rye starch and pentosans. As a result, amylases in rye flour can break down dough structure, inhibiting it from rising. There are two common solutions: The traditional manner, developed where obtaining wheat was traditionally impractical because of marginal growing conditions or supply difficulties, uses dough acidification to impede the function of rye amylases. Lowering dough pH, however, compromises the use of relatively acid-intolerant ""Saccharomyces cerevisiae""-based ""baker's yeast"". Instead, addition of naturally acidic"
"as magnesium, iron, selenium, B vitamins, and dietary fiber. Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids and the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest. Old wives tales suggest that eating the bread crust makes a person's hair curlier. Additionally, the crust is rumored to be healthier than the remainder of the bread. Some studies have shown that this is true as the crust has more"
"mixed with flour, salt, and warm water or milk. The dough is kneaded until it is smooth, and then left to rise, sometimes until it has doubled in size. The dough is then shaped into loaves. Some bread doughs are knocked back after one rising and left to rise again (this is called dough proofing) and then baked. A longer rising time gives a better flavour, but the yeast can fail to raise the bread in the final stages if it is left for too long initially. Some yeasts can find potential application in the field of bioremediation. One such"
"breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar. Baking soda may be used together with sourdough, which is acidic, making a lighter product with a less acidic taste. Heat can also by itself cause sodium bicarbonate to act as a raising agent in baking because of thermal decomposition, releasing carbon dioxide. When used this way on its own, without the presence of an acidic component (whether in the batter or by the use of a baking powder containing acid), only half"
"exact origin of this bread is unknown, but evidence suggests that it was the pioneer women in early American states who discovered how to make bread this way. Commercial yeast was not available until the 1860s. Currently, the tradition of making salt-rising bread is kept alive by relatively few individuals and bakeries that tend to be clustered in the central to eastern United States. It is particularly popular in Kentucky, West Virginia, Western New York, and Western Pennsylvania. One of the main rising agents, the bacterium ""Clostridium perfringens"", is a common cause of food poisoning and can cause enteritis necroticans"
"fennel, coriander, aniseed, cardamom, or citrus peel. In addition to caramel and molasses, ingredients such as coffee, cocoa, or toasted bread crumbs are sometimes used for both color and flavor in very dark breads like pumpernickels. The addition of caraway seeds to rye bread is to counter the bloating that can be caused by the high fiber content of rye. Caraway has well-known anti-flatulence properties; however, the association is so long-standing that the flavor combination is now almost inseparable. A simple, all-rye bread can be made using a sourdough starter and rye meal; it will not rise as high as"
"optional final rising time) the bread is baked in an oven. Many breads are made from a ""straight dough"", which means that all of the ingredients are combined in one step, and the dough is baked after the rising time; others are made from a ""pre-ferment"" in which the leavening agent is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight. On the day of baking, the rest of the ingredients are added, and the process continues as with straight dough. This produces a more flavorful bread with better"
"is added to flour and water. Enzymes in the flour and yeast create sugars, which are consumed by the yeast, which in turn produce carbon dioxide and alcohol. Specifically, the grain enzyme diastase begins to convert starch in the grain to maltose. The baker's yeast enzyme maltase converts maltose into glucose, invertase converts any added sucrose to glucose and fructose, and zymase converts glucose and fructose to carbon dioxide gas which makes the dough rise, and alcohol which gives the baked bread flavor. Sourdough starters also produce lactic and acetic acids, further contributing to flavor. When the yeast cells die,"
"yeast, fermentation produces carbon dioxide bubbles, which, trapped by the gluten network, cause the dough to rise. Baking coagulates the gluten, which, along with starch, stabilizes the shape of the final product. Gluten content has been implicated as a factor in the staling of bread, possibly because it binds water through hydration. The formation of gluten affects the texture of the baked goods. Gluten's attainable elasticity is proportional to its content of glutenins with low molecular weights, as this portion contains the preponderance of the sulfur atoms responsible for the cross-linking in the gluten network. Further refining of the gluten"
"content, to produce lighter and softer baked products by embedding small gas bubbles. Self-rising (or self-raising) flour is sold mixed with chemical leavening agents. The added ingredients are evenly distributed throughout the flour, which aids a consistent rise in baked goods. This flour is generally used for preparing scones, biscuits, muffins, etc. It was invented by Henry Jones and patented in 1845. Plain flour can be used to make a type of self-rising flour, although the flour will be coarser. Self-raising flour is typically composed of: Wheat is the grain most commonly used to make flour. Certain varieties may be"
"a significant food trend in upscale American cities like San Francisco, where some commentators decried the increasing number of restaurants and bakeries selling freshly made toast at what was perceived to be an unreasonably high price. Toasted bread slices may contain Benzo[""a""]pyrene and high levels of acrylamide, a carcinogen generated during the browning process. High acrylamide levels can also be found in other heated carbohydrate-rich foods. The darker the surface colour of the toast, the higher its concentration of acrylamide. That is why, according to the recommendations made by the British Food Standards Agency, bread should be toasted to the"
"comes into contact with water, the naturally occurring enzyme amylase breaks down the starch into the sugars glucose and maltose, which sourdough's natural yeast can metabolize. With sufficient time, temperature, and refreshments with new or fresh dough, the mixture develops a stable culture. This culture will cause a dough to rise if the gluten has been developed sufficiently. The bacteria ferment maltose that the yeast cannot metabolise, and the byproducts are metabolised by the yeast which produces carbon dioxide gas, leavening the dough. Obtaining a satisfactory rise from sourdough takes longer than a dough leavened with baker's yeast because the"
"on these simple sugars and converts it into the waste products of alcohol and CO. This imparts flavour and causes the bread to rise. While amylases are found naturally in yeast cells, it takes time for the yeast to produce enough of these enzymes to break down significant quantities of starch in the bread. This is the reason for long fermented doughs such as sour dough. Modern breadmaking techniques have included amylases (often in the form of malted barley) into bread improver, thereby making the process faster and more practical for commercial use. Alpha amylase is often listed as an"
"in turn increases the batter viscosity and helps retain the entrapped air while the batter is prepared and as it starts to bake. The gel is not as strong has it would be if a normal starch was mixed with water and heated. However, the combination of pregelatinized starch and starch in the wheat flour create an acceptable gel together. Typically corn starch is used, however a variety of other starches also work. A balanced chemical leavening such sodium bicarbonate, along with an acidifier is another common ingredient. When reacted together, the acidifier has the ability to release all of"
"as well as water. Fats, such as butter, vegetable oils, lard, or that contained in eggs, affect the development of gluten in breads by coating and lubricating the individual strands of protein. They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect causes the protein structures to divide. A fat content of approximately 3% by weight is the concentration that produces the greatest leavening action. In addition to their effects on leavening, fats also serve to tenderize breads and preserve freshness. Bread improvers and dough conditioners are often used"
"proved dough before folding the sides in towards the centre. In bread baking, kneading can be substituted by allowing a relatively wet, low-yeast dough to rise for more than twelve hours; this method is referred to as no-knead bread. Kneading Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water. When these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its"
"difficult to get the temperature high enough, quickly enough. Process whereby bread is baked at a very low temperature of 150 °C for an extended period of time in order to avoid coloring the outside of the bread. However, as flavor and texture are determined by the way moisture leaves the bread, these features can be lost during the process. This defect can be overcome by coating the bread in mizuame during preparation. Food additive produced from refined vegetable (wheat) protein. Used in breads made from ingredients which do not normally form gluten, but can be used when making bread"
"Triticeae glutens Gluten is the seed storage protein in mature wheat seeds (and in the seeds of closely related species). It is the sticky substance in bread wheat which allows dough to rise and retain its shape during baking. The same, or very similar, proteins are also found in related grasses within the tribe Triticeae. Seed glutens of some non-Triticeae plants have similar properties, but none can perform on a par with those of the Triticeae taxa, particularly the ""Triticum"" species (bread wheat, durum wheat, etc.). What distinguishes bread wheat from these other grass seeds is the quantity of these"
"as the baking of bread dough. Both compounds have odor thresholds below 0.06 ng/l. 2AP is a substituted pyrroline and a cyclic imine as well as a ketone. 2-Acetyl-1-pyrroline 2-Acetyl-1-pyrroline (2AP) is an aroma compound and flavor that gives white bread, jasmine rice and basmati rice, the spice ""pandan"" (""Pandanus amaryllifolius""), and ""bread flowers"" (""Vallaris glabra"") their customary smell. Many observers describe the smell as similar to ""hot, buttered popcorn"", and it is credited for lending this odor to the scent of binturong (bearcat) urine. Fresh MF (Marking fluid) and urine of the tiger (Indian, Amur or Siberian) and Indian"
"people are sensitive to biogenic amines, such as histamines. Yeast, the most common one being ""S. cerevisiae"", is used in baking as a leavening agent, where it converts the food/fermentable sugars present in dough into the gas carbon dioxide. This causes the dough to expand or rise as gas forms pockets or bubbles. When the dough is baked, the yeast dies and the air pockets ""set"", giving the baked product a soft and spongy texture. The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough accelerates the growth of yeasts. Most yeasts used in baking"
"left to rise. Many bread doughs call for a second stage, where the dough is kneaded again, shaped into the final form, and left to rise a final time (or proofed) before baking. Kneading is the process of working a dough to produce a smooth, elastic dough by developing gluten. This process is both temperature and time-dependent; temperatures that are either too hot or too cold will cause the yeast to not develop, and rising times that are either too short or too long will affect the final product. Pasta is typically made from a dry dough that is kneaded"
"years. ""S. cerevisiae"" feeds on the sugars present in the bread dough and produces the gas carbon dioxide. This forms bubbles within the dough, causing it to expand and the bread to rise. Several different yeasts are used in brewing beer, where they ferment the sugars present in malted barley to produce alcohol. One of the most common is ""S. cerevisiae"". The same strain of ""S. cerevisiae"" which can also be used in breadmaking is used to make ale-type beers. It is known as a top-fermenting yeast because it creates a foam on the top of the brew. Bottom-fermenting yeasts,"
"(allowed to rise) in the pan, fusing the pieces together. During the baking process the balls of dough rise further and form an attractive pattern. Brioche can also be made in a pan without being rolled into balls to make an ordinary loaf. Brioche dough contains flour, eggs, butter, liquid (milk, water, cream, and sometimes brandy), leavening (yeast or sourdough), salt, and sometimes sugar. Common recipes have a flour to butter ratio of about 2:1. The normal method is to make the dough, let it rise to double its volume at room temperature and then punch it down and let"
"dietary fiber and antioxidants such as pronyl-lysine, which is being researched for its potential colorectal cancer inhibitory properties. Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit such as raisins, vegetables such as onion, nuts such as walnut or seeds such as poppy. Methods of processing dough into bread"
"cut, but the gas in the rest of the dough cannot escape. When dough is allowed to rise too far, it becomes an open-cell foam, in which the gas pockets are connected. Now, if the dough is cut or the surface otherwise broken, a large volume of gas can escape, and the dough collapses. The open structure of an over-risen dough is easy to observe: instead of consisting of discrete gas bubbles, the dough consists of a gas space filled with threads of the flour-water paste. Recent research has indicated that the pore structure in bread is 99% interconnected into"
"either batter-type or dough-type (similar to Irish soda bread). In such cases, it can be used in similar applications as whole wheat flour, since an egg matrix often provides the bread structure rather than the grain's gluten. Rye bread contains a large amount of fiber and a small amount of fat. Compared to some breads such as white bread, rye bread has a lower glycemic index, which means it causes a slower increase in blood sugar than white bread after being eaten. Nonetheless, it consists mostly of carbohydrates, making its glycemic load high. Rye bread Rye bread is a type"
"Kneading Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water. When these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. (To aid gluten production, many recipes use bread flour, which is higher in protein than all-purpose flour.) The kneading process warms and stretches these gluten strands, eventually creating a springy and elastic dough. If bread dough is not"
"additives include reducing agents such as L-cysteine or sodium metabisulfite, and oxidants such as potassium bromate or ascorbic acid; this last ingredient is added to wholemeal bread to increase the softness of the loaf. Calcium was added to flour in the UK to prevent rickets which had been detected as common in women who joined the World War 2 effort. Since 1986, domestic breadmakers that automate the process of making bread have become popular in the home. History of bread Bread was central to the formation of early human societies. From the western half of Asia, where wheat was domesticated,"
"Bread Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing. Bread plays essential roles in religious rituals and secular culture. The Old"